Best Fennel Orange Pomegranate Salad

Coming up with fresh, interesting salads that work for both casual lunches and dinner parties can feel like a real challenge. It’s especially tricky when you want something that stands out from the usual lettuce-and-tomato routine, but doesn’t require hunting down hard-to-find ingredients or spending hours in the kitchen.

That’s why this fennel orange pomegranate salad has become one of my go-to recipes. It’s refreshing and different, takes just minutes to put together, and uses ingredients you can easily find at any grocery store – even during the winter months when good produce can be hard to come by.

What Kind of Fennel Should I Use?

For this salad, you’ll want to look for fresh fennel bulbs that are clean, white, and firm with no brown spots or splitting. The bulbs should feel heavy for their size and have bright green fronds attached – though we won’t use the fronds in this recipe, their freshness is a good indicator of the bulb’s quality. Regular fennel (also called Florence fennel or finocchio) is perfect here, and you’ll find it in most grocery stores year-round. When preparing the fennel, trim off the stalks and slice the bulb as thinly as possible – a mandoline works great for this, but a sharp knife will do the job too. If you notice any tough outer layers, just peel them away before slicing.

Options for Substitutions

This bright winter salad is pretty flexible and you can make several swaps while keeping the fresh taste:

• Mixed citrus: Can’t find all three types of oranges? No worries! Use any combo of citrus you can find – regular oranges, tangerines, or even grapefruit will work well. Just aim for about 3-4 pieces of citrus total.
• Pomegranate seeds: If pomegranate isn’t in season, try dried cranberries or fresh red currants for that pop of color and sweet-tart flavor.
• Fennel: Fennel gives this salad its signature taste, but if you’re not a fan, try thinly sliced celery or jicama for a similar crisp texture.
• Baby greens and arugula: Feel free to swap in any tender salad greens – spinach, watercress, or mixed spring greens all work great here.
• White balsamic vinegar: Regular balsamic or champagne vinegar work too, though regular balsamic will change the color of the dressing slightly.
• Honey: Maple syrup or agave nectar can easily replace honey if you want to make this vegan.

Watch Out for These Mistakes While Making

The biggest challenge when preparing this salad is cutting the citrus – make sure to remove all the white pith and membrane from your oranges, as these bitter parts can overpower the delicate flavors of the other ingredients. When slicing fennel, using a mandoline will give you paper-thin, even slices that are much more pleasant to eat than thick, chunky pieces – just watch your fingers and use the guard that comes with it. To keep your salad from becoming soggy, wait to dress it until right before serving, and remember to pat your citrus segments dry with paper towels before adding them to the mix. For the best flavor balance, taste and adjust the dressing before adding it to the salad – you might need a touch more honey or salt depending on how sweet your oranges are.

What to Serve With Fennel Orange Salad?

This bright citrus salad makes a perfect side dish for grilled or roasted meats – I especially love serving it alongside herb-roasted chicken or grilled salmon. The fresh, light flavors also pair wonderfully with rich dishes like creamy risotto or pasta, helping to balance out heavier main courses. For a complete Mediterranean-style meal, try serving this salad with some grilled lamb chops and warm pita bread. If you’re hosting a brunch, this salad fits right in next to a quiche or frittata, adding a fresh element to the spread.

Storage Instructions

Prep Ahead: You can get a head start on this salad by preparing the components separately. Slice the fennel, segment the oranges, and make the dressing up to 24 hours in advance. Store each component in separate containers in the fridge. The pomegranate seeds can be removed and stored up to 3 days ahead.

Keep Fresh: Once assembled, this salad is best enjoyed right away. If you need to store leftovers, keep them in an airtight container in the fridge for up to 24 hours. Just know that the greens might get a bit wilted and the oranges will release more juice over time.

Dressing Storage: The citrus vinaigrette can be stored separately in a jar with a tight-fitting lid for up to 5 days in the refrigerator. Just give it a good shake before using, since the oil and vinegar will naturally separate.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	15-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 5-10 g
• Fat: 40-50 g
• Carbohydrates: 40-50 g

Ingredients

• 1 cup assorted baby salad greens
• 2 cups baby arugula
• 1-2 cara cara oranges
• 1-2 blood oranges
• 1 navel orange
• Seeds from 1 large pomegranate
• 2 fennel bulbs, thinly sliced
• 1/2 small red onion, sliced into thin rounds
• 1 tablespoon white balsamic or white wine vinegar
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons grated orange zest
• 4 tablespoons olive oil
• 1 tablespoon fresh mint or parsley, chopped
• 1/4 to 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon honey

Step 1: Prepare the Dressing

In a small mason jar, combine vinegar, juice, zest, oil, salt, pepper, honey, and mint.

Secure the lid and shake well until all the ingredients are thoroughly mixed.

Place the jar in the refrigerator to chill until you are ready to serve the salad.

Step 2: Prepare the Salad Ingredients

Wash and thoroughly dry the mixed greens and arugula.

Set them aside for layering.

Next, take the orange and remove its peel and pith by slicing off the top and bottom, then cut away the remaining peel around the middle portion.

Slice the peeled orange into rounds.

Step 3: Slice the Vegetables

Take the fennel bulbs and cut them into very thin slices, almost shaved.

A mandoline slicer can be particularly useful for this task for even and thin slices.

Similarly, slice the red onion into very thin rings, separating the rings from each other for easy layering.

Step 4: Assemble the Salad

On a large serving platter or shallow salad bowl, begin by layering the salad ingredients.

Start with a base of mixed greens and arugula, then add red onion slices, followed by fennel slices, and finally orange slices.

Repeat the layering until all these ingredients are used up, creating a visually appealing salad.

Step 5: Final Touch and Serve

Sprinkle pomegranate arils generously over the top of the layered salad.

Just before serving, give the dressing another good shake and drizzle it over the salad or serve it on the side to let guests add to their preference.

Enjoy this refreshing and colorful salad!